Roasted vegetable and lentil pasta salad
This recipe comes with a small warning: it definitely tastes healthy. However, this is part of what I loved about it. Roasting the carrots and broccoli brings out their natural flavors more than boiling/steaming would, and combined with the whole wheat pasta and lentils, it was filling and delicious. In addition,I should probably mention that it is not so much a recipe as a meal/side dish idea since I haven’t closely measured quantities. However, I loved it too much not to share it.
Roasted vegetable and lentil pasta salad
Roasted vegetable and lentil pasta salad
Serves: 3-4 (more if used as a side dish)
Ingredients
1 small/medium head broccoli
2 carrots
whole wheat pasta (sorry – I never remember to measure, but I would guess that pre-cooking, it would have filled approximately 1 litre)
1 can pre-cooked lentils, drained and rinsed
a few splashes of salad dressing of your choice (I used our favorite Italian dressing, which could be approximated by combining olive oil, white wine vinegar, and Italian spices)
Pre-heat the oven to 180 degrees C (approximately 160 degrees F). Chop carrots and broccoli, and place on a baking tray with a drizzle of olive oil.
Start some water boiling on the stove to cook your pasta in.
Bake in the oven for 15 minutes, until the vegetables are softened and the broccoli is slightly browned. While the veg are in the oven, cook the pasta until tender.
The pasta and veg should be finished around the same time. When they are both ready, stir together, along with a tin of lentils (drained), and add dressing to taste.
Serve on its own or as a side dish….I would recommend slicing some fresh tomatoes to add in at the end. This would be great at a barbecue, or as a make-ahead lunch to bring to work.
Enjoy the long weekend!
